Photo: Oxmoor House
Prep Time
3 Mins
Cook Time
12 Mins
6 servings (serving size: 1 2/3 cups)

This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option.  Serve with gourmet crackers for a light meal. 

How to Make It

Step 1

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

Step 2

Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Chef's Notes

You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.

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Ratings & Reviews

Alter for Stronger flavor, but good healthy soup!

April 06, 2017
I followed the recipe, with the exception of substituting regular sesame oil for dark. It came out nice, good flavors, but a little weak, so I added a pinch of salt to my bowl and a tad more of the soy sauce. Delicious and a quick make if you get prepeeled shrimp. 

Awesome soup!

December 30, 2016
First I never follow directions. So I added the lemon juice before boiling and I added two lemons and that was enough juice I also added low-sodium soy sauce to the sautéed mushrooms about a tablespoon and I use Portabella because I was unable to get what was called for in the recipe. I didn't have sesame seed oil so I use avocado sunflower instead this was a yummy soup the way I made it and still kept most of healthiness I will definitely be adding this to our meal list!

Very good, light soup

April 07, 2015
Overall a very good soup. Based on the reviews, I decided to reduce the water to 2 cups and increase the chicken broth to 4 cups. I also added about 1 tbsp of soy sauce, as it was a tad bland as written. After all the veggies were added, it is a pretty hardy soup. I don't know if my alterations make it a bit less healthy, but I will be making this regularly.

cherylinutica's Review

October 02, 2013

jillbo0's Review

March 03, 2013

Houstonstan's Review

September 03, 2012
Great recipe. I substituted chicken for beef. This allowed me to cook it in 1 hour. For garlic and ginger, I bought a jar already mixed. I added sliced white mushroom at about 30 minutes cook point and 4 packs ramen noodles, 3 minutes before serving. I wanted Udon noodles but couldn't get it at my local store. For the Ramen noodles, just add the noodles. Discard the flavoring packets. For chilli-Garlic mix, I kept to recipe but after serving kids portions, I added x3 portions more. When kids wanted more later, they go the adult version and still loved it. Maybe their palette is getting down the spice road as they love Indian food. I chopped to Bok Choy into big slices to help fit in the serving bowls prior to cooking.

LynneHolmes's Review

June 25, 2012

KiminMI's Review

January 03, 2012
Needs more spices, lacks sufficient flavor. What would you add to make it more flavorful? I thought of garlic and pepper but am not much of a cook so wasn't sure how to make it more tasty. Should have read other reviews first and perhaps not watered it down as much as recipe stated.

daneanp's Review

July 25, 2011
Awesome soup. I used sliced fresh white mushrooms and some gourmet sesame oil. It is surprisingly filling. Next time I'll add some red pepper flakes for some kick. It would be easy to substitute other veggies depending what is on hand but the baby bok choy was great!

FromNewYork's Review

June 20, 2011
I LOVE this soup, and I now make it 2 or 3 times a month. I have experimented with adding additional ingredients such as grated carrots, water chestnuts and snow peas, and it's great with them but also great as written. I usually do not water down the broth as much as the recipe calls for, and sometimes I add in some mushroom broth. I add a bit extra of the cilantro, scallions and lime, and I tend to add all these ingredients at the very end so that the the cilantro and scallions stay fresh and sort of crisp. I haven't yet served to guests, but when I make this for myself, I often eat the entire batch for dinner -- it's that good! I think the suggestion of serving over capellini is a good one, and you could also try adding soba noodles into the soup if you needed to make it heartier. Be careful to wash the bok choy and cilantro carefully to remove all the grit, and follow the recipe in terms of cooking times -- don't overcook the shrimp. I'll make this again and again.